FOOD: VEGAN PUMPKIN PASTA

14:26:00

Guys it´s autumn! I can´t really begin to put into words how excited I am for my absolute favourite season and for cozy days, candles, soups, colourful leaves... I am literally smiling just thinking about it. With changing seasons I also change the things I eat going from green smoothies to oatmeal and Iced Lattes to the infamous PSL. One of my absolute favourite autumn foods is pumpkin and if you are currently going: "Bitch me too, the fuck? You ain´t special!" this post is for you.

I have already made pumpkin soup twice in the last ten days and I will probably not stop it anytime soon, but seeing that I do live by myself and soup made from an entire pumpkin is going to last a while in this household no matter how much I eat, this is my way of reusing your soup for another amazing dish: pumpkin pasta.

1. Boil your pumpkin until it is tender (about 15 to 20 minutes) and your pasta until it´s al dente.

2. Chop your onion and your mushrooms.

3. Sauté your onion in oil until translucent, then add your mushrooms and cook for about 5 minutes.

3. Cut up your sun-dried tomatoes.

4. Drain your pasta, drain and blend your pumpkin.

5. Add your pasta to the pan with the mushrooms, pour in your pureed pumpkin and add your sun-dried tomatoes. Stir until everything is evenly coated in your pumpkin sauce, let simmer for a bit. Season with salt and pepper

6. Roast your pine nuts until slightly browned.

7. Plate your pasta, top with fresh arugula and the pine nuts.

If you try this recipe please let me know if you liked it and tag me in your pictures on Instagram or Twitter (@solske) :)